Hi everyone! Sorry for the long hiatus on the blog. Many things have happened in the last several months, including a half way cross country move. In short, this kitchen now has a new home and a pretty one at that. Along with the new move, I am now trying out a new elimination based detox diet- no sugar, no dairy, and no gluten. The results have been wonderful so far. However, we had a guest over for dinner and I decided to make a healthy dessert (now, whoever has heard of that right)! I ended up making this delicious no bake, gluten free, dairy free chocolate espresso torte. It’s so yummy and perfect on a hot, humid summer evening.
Chocolate Espresso Torte
(Adapted from Angela Liddon’s recipe)
(Gluten free, Dairy free)
For the base
Hazelnut- 3/4 cup; unsalted and processed into fine crumbs
Gluten free oat flour- 1/2 cup
Gluten free rolled oats- 1 cup
Coconut oil- 1/4 cup; at room temperature
Maple syrup- 3 tablespoons
Sea salt- 1/4 tsp
For the filling
Cashews- 1 1/2 cups; soaked atleast 3 hours
Agave nectar- 2/3 cup; substitute with 3/4 cup maple syrup if you don’t have agave
Coconut oil- 1/4 cup
Cocoa powder- 1/3 cup
Dark chocolate chips- 1/3 cup; melted
Vanilla extract- 2 tsps
Sea salt- 1/2 tsp
Espresso powder- 1 tsp
- Preheat oven to 350F and prepare a 9 inch pie dish, lightly coated with coconut oil.
- Pulverize hazelnut along with the oil, maple syrup, salt and oat flour. You will now have a thick dough.
- Add the rolled oats and pulverize till they stick together.
- Crumble the dough evenly on the bottom of the pie dish. Poke a few holes at the bottom with a fork and bake this for 10 minutes. Remove and set aside to cool.
- While the dough is baking, make the filling. In a blender, add the cashews, agave, oil, cocoa powder, melted chocolate, vanilla extract, salt and espresso powder until smooth.
- Once the crust has cooled, pour the filling and smooth out the top.
- Freeze uncovered for at least 4 to 6 hours, if not overnight. The longer the better for the pie to set. Serve chilled with a garnish of blueberries and a side of homemade mango sorbet.